Tuesday, August 31, 2010

Prosciutto, Roasted Red Pepper, and Basil Rolled Flank Steak




I love finding great party dish recipes. I have a large European family and my husband has a large family too. We love when they come to visit and I often enjoy cooking for everyone. In which case, I'm always on the hunt for an easy and delicious dish that can be thrown together for the whole family to enjoy.

This recipe provides all of that. It's very easy to make despite the intricate appearance. I was slightly apprehensive of having to butterfly the meat and tie it together into a roll- something I've never attempted to do before. However, the instructions were self explanatory and simple enough to execute. The presentation of this dish is well worth the intimidation factor. It appears difficult, but is easy to pull off I promise!

Not only is it simple to make, it's convenient because it can be prepped in advance. The meat should be marinated for 1-2 hours and can be assembled and refrigerated overnight to be baked the next day. When you're visiting with family or friends, who wants to be stuck in the kitchen missing out on all of the fun? With this dish, you can enjoy your time with guests while at the same time accomplishing a delicious meal that everyone will enjoy.

I promise you they will enjoy it... this recipe is full of delicious flavors. The vinaigrette marinade flavors the otherwise bland flank steak. The fresh ingredients acting as the "stuffing" in the roll are all unique and powerful flavors that compliment each other, creating a dish with a balanced and memorable taste. It is definitely a wow dish that will leave your guests satisfied.

Follow these steps to recreate my new favorite recipe by Simply Recipes!

Assemble the vinaigrette in a small bowl, whisk until combined. Meanwhile, butterfly the meat by laying the flank steak with the grains running up and down as shown below:


Take a sharp knife and position it along the edge, begin cutting from the far right towards the left so as to open the meat up like a book. Leave 1-inch at the edge uncut to keep the meat connected, but doubled in size. Brush both sides of the meat with marinade:


Lay the roasted red pepper, 1 tablespoon of parsley, prosciutto, basil leaves, parmesan cheese, the remaining chopped parsley, and fresh cracked pepper over the flank steak:


Roll the flank steak by taking the end closest to you and rolling it up like a jellyroll. Take 3 pieces of cooking string about 10 inches long and tie it in 3 locations to secure the roll.  Tie the string at the far right end, center of the roll, and the far left end.  Once knotted, cut off extra string:


Put the roll in a shallow baking dish and bake at 350 degrees for 30 minutes, basting with the juices 3 times to ensure it remains moist. Remove from the oven and allow to rest for 15 minutes before slicing.



Italian Party Flank Steak Recipe
Recipe from Simply Recipes
Prep time: marinade 2 hours, prep and cook 1 hour.
Serves: 4 as main dish or can be used as an appetizer served with sliced baquette for 6-8 people
(Printable Recipe)

Ingredients
Marinade:
1/4 cup olive oil
1/4 cup red-wine vinegar
2 coves of garlic, finely chopped
2 tablespoons chopped parsley
1/4 teaspoon coarse black pepper

Flank steak:
1 flank steak (3/4 in thick, about 1 1/4 lbs), butterflied
2 jars of roasted red peppers
3 tablespoons chopped parsley
6 to 8 thin slices of prosciutto or other cured ham
24 medium sized fresh basil leaves
2 tablespoons grated Parmesan cheese
Freshly ground pepper to taste
Kitchen string



Directions
Assemble the vinaigrette in a small bowl, whisk until combined. Meanwhile, butterfly the meat by laying the flank steak with the grains running up and down. Take a sharp knife and position it along the edge, begin cutting from the far right towards the left so as to open the meat up like a book. Leave 1-inch at the edge uncut to keep the meat connected, but doubled in size. Brush both sides of the meat with the marinade. Allow to marinate in the refrigerator for at least 2 hours.

Once the meat has marinated, being to assemble the roll. First, lay the roasted red pepper over the flank steak. Then sprinkle 1 tablespoon of parsley and lay the prosciutto. Then finish by laying the whole basil leaves, sprinkle the parmesan cheese, remaining chopped parsley, and fresh cracked pepper. Finish by rolling the flank steak.

Roll the flank steak by taking the end closest to you and rolling it up like a jellyroll. Take 3 pieces of cooking string about 10 inches long and tie it in 3 locations to secure the roll.  Tie the string at the far right end, center of the roll, and the far left end.  Once knotted, cut off extra string.  Put the roll in a shallow baking dish and bake at 350 degrees for 30 minutes, basting with the juices 3 times to ensure it remains moist. Remove from the oven and allow to rest for 15 minutes before slicing.
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2 comments:

  1. Wow!!!!! Chels im so impressed! This looks delicious! Next time i come home, Eric and i are skipping mom's and going to yours for dinner!

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  2. Chels, this looks awesome!! I just printed out the recipe to make it. I LOVE your blog :)

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